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Spicy Maple Walnuts

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Yields 4 cups.

  • To learn more, read:
    Savory Roasted Nuts
  • by from Fine Cooking
    Issue 48

These nuts continue to toast a bit from the intense heat of the glaze, so don't overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.

  • 4 Tbs. unsalted butter
  • 1/3 cup pure maple syrup
  • 6 quarter-size slices fresh ginger, halved
  • 1 Tbs. water
  • 1 tsp. ground ginger
  • 1 tsp. salt
  • 1/4 tsp. Tabasco, or to taste
  • 1 lb. (4 cups) shelled walnuts
In a conventional oven

Heat the oven to 300ºF. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 15- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they're done. Don't touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.

In a microwave

Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1-min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they're done. Don't touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.

For either method

Store in airtight containers or plastic freezer bags.

nutrition information (per serving):
Size : per 1/4 cup; Calories (kcal): 230; Fat (g): fat g 21; Fat Calories (kcal): 190; Saturated Fat (g): sat fat g 4; Protein (g): protein g 4; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 9; Polyunsaturated Fat (g): 13; Sodium (mg): sodium mg 150; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 2;

I have been making these to pass out for the holidays (instead of cookies) since the recipe was first published, along with "Malabar Pecans" and "Almonds with Parmesan, Rosemary & Fennel". My friends look forward to them every year. I always add grated fresh ginger to the walnut recipe. In the almond recipe I add more fennel seed since I love it. All of these recipes are easy to make, and are yummy.

I've been making these for years. I also use pecans because I like them better. I take them to parties at the holidays and give them as gifts. Easy, do-ahead appetizer. Everybody loves them.

These were SO yummy! I used pecan halves instead of walnuts (only small walnut pieces available in my store) - thanks lobsterwoman for suggesting pecans! I also increased the ginger slices and tabasco (thanks cejh), for a bit more heat. These would make an amazing hostess gift.

I made these tonight for the first time. I love being able to make appetizers days before a party. They were easy and are finger lickin good. Next time I'll do as other reviews have said and increase the ginger and tobasco for a little more heat. Thanks for a great recipe. Linda

I substitute pecans, definitely add extra pieces of ginger and ramp up the tabasco. I use this recipe ALL the time, both for salads at home and as Christmas gifts. Thought it was about time I added my stars, all 5!

I can only reiterate what the previous reviewer said: delicious! Also easy & really not very much sugar. I will probably add a touch more of the spice & ginger. Tks for a great recipe!

These walnuts are delicious! The maple syrup, the ginger and the tabasco sauce give the nuts a sweet yet spicy flavor. I added the amount of tabasco called for in the recipe but I think next time I would add a little bit more just to kick them up a notch.

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